Description
This Creamy Pumpkin Pasta is a comforting and flavorful dish perfect for fall or any time you crave a rich, creamy meal. Tender rigatoni pasta is combined with a luscious pumpkin sauce made from pumpkin puree, chicken broth, and cream, enriched with sautéed onion, garlic, and warm spices. Finished with Parmesan cheese and fresh parsley, this easy stovetop recipe delivers a deliciously satisfying dinner in just 30 minutes.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 cups pumpkin puree
- 2 cups chicken broth
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley, minced
- 1/4 cup Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Drain the pasta and set it aside while you prepare the sauce.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant, approximately 3-5 minutes.
- Prepare the sauce: Whisk into the skillet the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and black pepper. Stir well to combine all ingredients into a smooth sauce.
- Simmer the sauce: Reduce the heat to low and let the pumpkin sauce simmer gently for 10 minutes, stirring occasionally to prevent sticking and to deepen the flavors.
- Combine pasta and sauce: Add the cooked rigatoni to the pumpkin sauce, stirring to coat the pasta evenly. Simmer together for an additional 2-3 minutes until the sauce thickens and clings to the pasta.
- Garnish and serve: Remove the skillet from heat and sprinkle the creamy pumpkin pasta with freshly grated Parmesan cheese and minced parsley for a burst of flavor and color. Serve warm.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- You can use canned pumpkin puree or homemade pumpkin puree.
- Adjust seasoning to taste; you may want to add a pinch more salt or pepper.
- To make it dairy-free, use coconut cream instead of heavy cream and sour cream, and skip the Parmesan or use a vegan alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
